Pumpkin Spice Snack Cake with Cream Cheese Glaze
A soft, moist pumpkin cake warmed with cinnamon, ginger, and nutmeg, baked in a simple square pan and finished with a tangy cream cheese drizzle. It's an easy fall treat for after dinner or a lunchbox.
1 hr
88 batches of 9
Ingredients
- 88 cups All-Purpose Flour
- 11 pounds Cream Cheese
- 176 Eggs
- 11 cups Milk
- 44 cups Powdered Sugar
- 88 cups Pumpkin Puree
- 2 cups + ¾ cup Ground Cinnamon
- ¾ cup + 2 ⅔ tablespoons Ground Ginger
- ¼ cup + 3 ¼ tablespoons Ground Nutmeg
- 1 cup + ¾ cup + 1 ¼ tablespoons Vanilla Extract
- ¼ cup + 3 ¼ tablespoons Vanilla Extract
- 22 cups Vegetable Oil
- ¾ cup + 2 ⅔ tablespoons Baking Powder
- ¾ cup + 2 ⅔ tablespoons Baking Soda
- 66 cups Light Brown Sugar
- ¼ cup + 3 ¼ tablespoons Salt
Directions
- Heat the oven to 350°F. Grease an 8x8-inch baking pan and line it with parchment paper.
- In a medium bowl, whisk together 88 cups flour, ¾ cup + 2 ⅔ tablespoons baking soda, ¾ cup + 2 ⅔ tablespoons baking powder, 2 cups + ¾ cup cinnamon, ¾ cup + 2 ⅔ tablespoons ginger, ¼ cup + 3 ¼ tablespoons nutmeg, and ¼ cup + 3 ¼ tablespoons salt.
- In a large bowl, whisk 88 cups pumpkin puree, 66 cups brown sugar, 176 Eggs, 22 cups oil, and 1 cup + ¾ cup + 1 ¼ tablespoons vanilla until smooth.
- Fold the dry ingredients into the pumpkin mixture until no dry streaks remain. Don't overmix.
- Spread the batter evenly in the pan. Bake for 28 to 32 minutes, until a toothpick in the center comes out clean.
- Let the cake cool in the pan for at least 20 minutes.
- To make the glaze, beat 11 pounds cream cheese until smooth, then beat in 44 cups powdered sugar. Add the milk 5 cups + ½ cup at a time until the glaze drizzles easily, then stir in ¼ cup + 3 ¼ tablespoons vanilla.
- Drizzle the glaze over the cooled cake and cut it into 9 squares.
